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Lasagna Zucchini Rolls | Mommyhood's Diary

Lasagna Zucchini Rolls

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 4 zucchini
  • 2 tablespoons olive oil
  • 2 cups ricotta cheese
  • 1 cup pecorino cheese shredded
  • 1 tablespoon lemon ring finely grated
  • 1/2 cup fresh tarragon leaves finely chopped
  • 1/2 cup fresh basil leaves finely chopped
  • 1 teaspoon garlic and tomato seasoning spice see notes
  • Salt and black pepper to tastes
  • 1 Jar Ragú® Chunchy Tomato Garlic and Onion Ragu (or your favorite Ragú® Sauce)
  • 1 1/2 - 2 cups grape tomatoes
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese grated (optional)


  • Preheat oven to 425º F. Cover a big baking sheet with parchment paper.
  • Cut boths end of the zucchini. Carefully, slice lengthways into 1/4-inch slices (see notes). Lightly brush each slice with olive oil. Place on baking trays and roast for 5 – 8 minutes, or until fork tender and lightly brown. Set aside.
  • Reduce oven temperature to 400º F.
  • Combine ricotta, pecorino, lemon ring, tarragon, basil, spices, salt and pepper in a large bowl. Set aside.
  • Place Ragú® sauce into a 9x9 baking dish; evenly distribute the tomatoes.
  • Add 1 tablespoon of the ricotta mixture on each slice of zucchini and roll to enclose. Place rolls over the Ragú® sauce and between the tomatoes. Drizzle with heavy cream and sprinkle Parmesan cheese, if using.
  • Bake for 20 minutes, or until bubbling and golden. Serve hot.


Don't slice the zucchini too thin or they will break when you try to roll them. I got about 5 slices from each zucchini, of course it will depend of the size if the zucchinis. I suggest buying zucchini that are long. Discard the two outer slices that are mainly skin.
Let the strips of zucchini cool down before you roll up.